Jack Kapp's Macaroni Salad

My friend and former Mayor of Haymarket , Virgina Jack Kapp shared this wonderful recipe of his for Macaroni salad! I am not a fan of Macaroni Salad but this one I LOVE! It is light and not heavy as most are! Hope you all like it as much as I do!

Jack Kapp's Macaroni Salad

– yields 8 cooked cups

4 – 5 hard boiled eggs

1 ½ cups mayo

2/3 cups sour cream

3 tablespoons sugar

3 tablespoons white wine vinegar (I use a little less)

2 teaspoons mustard

1 bunch green onions, diced

cucumber about 6 inches of an English cucumber, chopped

radishes 6 – 8, chopped

celery 3 – 4 stalks, diced

2 16 oz box of Elbow Macaroni, cooked to al denti

Cook macaroni as directed. Drain and cool. Mix rest of ingredients with the macaroni. Mix thoroughly  Chill til cold. 

Homemade Meatballs ala Nana

Well, as a half Italian, I have to put a recipe in for Meatballs. My Nana Ortenzi showed me how to make these yummy little treasures!

MEATBALLS ALA NANA
1 1/2 lb meatloaf mix( ground beef, pork and chicken)
2 eggs
1/2 cup grated parmesean cheese
1 Tbsp Garlic powder
1/4 tsp Oregano
1 Tbsp Fresh parsley minced (can use dried if no fresh available)
1/2 c Italian bread crumbs
1/4 c of milk
Salt and Pepper to taste

Mix all ingredients together. Pinch off enough of mixture and roll into a ball about  the size of a golf ball.

~ Place on a baking sheet covered with parchment. Bake in a 350 degree oven for 1/2 hour. Turn the meatballs over so they cook evenly and are browned another give or take another 1/2 hour.

OR
~In a large skillet, brown the meatballs on all side. Place on paper towels to drain. Put meatballs in spaghetti sauce. simmering 2-3 hours.

OR

~After making meatballs, can drop them directly into fresh homemade spaghetti sauce and simmer 3 hours.

Serve with Spaghetti, a fresh salad and Italian bread!

My Blog

Thank you for viewing my blog...haven't posted too much recently. Most of my recipes are quick and very easy! I hope you do try them then come back and post a comment/review of the dish you tried! Preparing meals shows love to those to whom you are cooking! Buon appetito!
Patti

Creamy Pumpkin Soup

I was blessed with an invitation to Christmas dinner with Marsha Davis. She served this Pumpkin Soup and it was incredible. She gave me permission to post here on my blog..enjoy!

CREAMY PUMPKIN SOUP   from Anissa via Marsha Davis

4 Tblsp. butter (1/2 stick)
1 large onion, chopped (1 cup)
2 celery ribs, sliced (1/2 cup)
1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. ground pepper
4 cups chicken broth (vegetarians substitute  with Vegetable broth)
One 16 oz. can solid pack pumpkin
1 cup half and half
soft pretzels - you can buy them frozen then heat

Melt the butter in a large pan over medium high heat. When hot, add the onion, celery, and garlic and cook, stirring frequently, until
softened. Stir in the salt and pepper and cook for 1 minute more.
Stir in the broth and continue to cook over medium high heat,
uncovered, for 15 minutes. Stir in the pumpkin and half and half.

Pour into a food processor or blender and process until smooth. If
using a blender, the mixture will have to be blended in two or three
batches. Return the soup to the pan and cook over medium heat,
stirring, until heated through. May be made ahead up to this point
and reheated.make the pretzels and serve with soup